Steph's Sweet Onion Bisque and Eggplant Chips

Jul. 1, 2011 1:30 PM

I saw a similiar recipe in "Garden & Gun's" newsletter (yes it's my favorite magazine) and adapted it. It sounds like a lot of cooking time, but there's really nothing to do but stir now and then.

Ingredients:6 sweet onions chopped4 cups of goat milk (you can replace with cow's milk, but stir in 2 tablespoons of greek yogurt at the end)3 cups of hot water1/2 stick of salted butterDrizzle of olive oilSalt and pepper to taste

Method:I chopped my onion in my blender to be lazy. Put big chunks of onion into a high speed blender filled with water. Drain water after pulsing, instant chopped onion. I did this in batches.

Heat just a bit of olive oil in a dutch oven or something similar. Add in the chopped onion (even if they are wet). Set a timer for 4 hours. when the onions begin to sweat add 1 pat of butter. Turn the heat down to the lowest setting you have. When the butter melts stir the onions again. Stir every half hour. Add a pat of butter each hour.

If your burner does not go very low, you may need to stir more often.

When the onions have cooked for 4 hours, stir in half of the goat's milk and half of the hot water. Once it's incorporated, blend the soup in batches in a high speed blender or food processor. Return all to the dutch oven and slowly stir in the remaining milk and hot water.

Bring the soup to a boil and then turn down to a simmer. Season with salt and pepper.

You can buy breaded eggplant cutlets frozen at your store. On a cookie sheet, bake them 8 minutes more than recommended to turn them into chips. When your timer goes off, turn the oven off and leave them in the oven for an additional 5 minutes. Let them cool slightly before serving as a great soup dunker!